Mastering the craft of the kitchen requires commitment, time and a mentor or two. This month, we caught up with Christophe Megel, executive chef of the Ritz-Carlton Millenia Hotel, Singapore. A native Frenchman, Christophe's career has taken him on an international culinary adventure, stopping at some of the world's best kitchens and working with some of the greatest chefs. Now at the ripe-old-age of 33, Christophe looks back at some of the guys who shaped his career.
Rob Feenie was born in Vancouver, British Columbia, at twenty, he attended the Dubrulle International Culinary and Hotel Institute of Canada in Vancouver. After cooking with chefs Emile Jung, Antoine Westermann, Charlie Trotter, Daniel Boulud, and Jean-Georges Vongerichten, Feenie returned to Vancouver to open his own restaurant. Between shifts at the restaurant, Rob Feenie stars in his television series on Food Network Canada. Click on through to check out Rob's thoughts on building a menu.
Back in 1989 a young Welsh kid walked into the kitchen of the Royal Garden Hotel. He was a sight for sore eyes - we were as short staffed as ever, an addition to the team was always welcome. We worked side by side for the next year and it soon became apparent that my fellow commis had talent.